In Toscana, Una Forma D'arte. in Tuscany, a Form of Art. in Toskana

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In Toscana, Una Forma D'arte. in Tuscany, a Form of Art. in Toskana In Toscana, una forma d’arte. In Tuscany, a form of art. In Toskana, eine Kunstform. Nella Terra de’ Medici, il Mugello, fare il pecorino è una forma d’arte. Dal 1977 la Cooperativa Agricola il Forteto produce questo formaggio nel rispetto delle tradizioni di questa terra. In Mugello, the land of the De’ Medici Family, “cacio”- making is a form of art. Since 1977 Il Forteto Co-op has produced this cheese according to the old traditions of this land. Im Mugello, Land der Medici-Familie, PecorinoKäse herzustellen ist eine Form der Kunst. Seit 1977 produziert die landwirtschaftliche Genossenschaft IL FORTETO diesen Käse im Respekt der Traditionen diesen Landes. Nel Mugello produrre il Pecorino ha un forte In Mugello producing Pecorino has a strong In diesem Land hat die Herstellung von Pecorino, durch significato culturale tramandando cultural significante, bringing together and überliefern von Kenntnissen, Gebräuchen, Traditionen conoscenza, usi, tradizioni e manualità. handing down knowledge, customs, traditions und Handwerk, eine starke kulturelle Bedeutung. Die La storia del Pecorino Toscano affonda and manual expertise. The history of Tuscan Geschichte des Pecorino Toscano Käse hat seine Wurzeln le radici già all’epoca degli Etruschi, popolo Pecorino is rooted in the Etruscan times, a in der Zeit der Etrusker, die im 8. Jahrhundert v. Chr. in vissuto nell’VIII secolo a.C. nelle aree people lived in the 8th century BC, in areas den Zonen zwischen der aktuellen Toskana, Umbrien comprese tra l’attuale Toscana, Umbria between the present Tuscany, Umbria and und Latium gelebt haben. Es ist gerade den Etruskern zu e Lazio. È proprio in epoca etrusca che Lazio. in order to respond to the need to verdanken, das die Kunst der Käseherstellung si perfezionò l’arte della caseificazione, preserve a food of high nutritional value such perfektioniert wurde, und ihren Anfang in der per rispondere alla necessità di conservare as milk. In Etruscan times the art of Notwendigkeit der Konservierung von Lebensmitteln mit un alimento dall’alto valore nutritivo come cheesemaking was perfected to meet the hohem Nährwert wie Milch fand. Mit diesem Ziel waren il latte. Con questo obiettivo, gli Etruschi needs of preserving a highly-nutritious food die Etrusker die ersten, die pflanzlichen Lab gebrauchten furono i primi a usare cagli vegetali e a like milk. Having this goal in mind, the und große Formen produzierten, um eine Familie über produrre forme di grandi dimensioni, adatte Etruscans were the first to use vegetable eine lange Zeit zu ernähren. Die erste Zeichen fuer die a sfamare una famiglia per un lungo periodo. rennet and to produce large cheese wheels, Herstellung von Käse sind nicht vor der Zeit des antiken Le prime tracce relative alla produzione enough to feed a family for long periods of Roms zu finden. Insbesondere Plinius der Ältere beschreibt del Pecorino non compaiono prima time. The first traces of Pecorino production in seiner Naturalis Historia, die hervorragenden Eigenschaften del periodo dell’Antica Roma. In particolare, appear during the period of Ancient Rome. einer sehr guten Käsesorte, die in der Zone von Luni, nella sua Naturalis Historia, Plinio il Vecchio In particular, in his Naturalis Historia, Pliny einer storischen Kolonie, produziert wurde. Der Pecorino, descrive le eccellenti caratteristiche the Elder describes the fine characteristics in der Toskana, wurden in den ältesten Chroniken „Cacio di un ottimo cacio prodotto nella zona of an excellent cacio produced in the Luni area, Marzolino“ (Märzkäse) genannt, da im März mit seiner di Luni, storica colonia Il Pecorino, in Toscana, a historic Roman colony between Tuscany Produktion begonnen wurde. Im 15. Jahrhundert wurde nei notiziari più antichi veniva denominato and Liguria In Tuscany the oldest sources refer der „Marzolino d‘Etruria“ und der „Parmigiano“ als die “Cacio Marzolino” proprio perché nel mese to pecorino as “Cacio Marzolino”, precisely besten Käsesorten Italiens gefeiert. di Marzo si dava principio alla sua because its production was begun in the produzione. Verso il 1400 il “Marzolino month of March. Around 1400 the “Marzolino d’Etruria e il “Parmigiano” vengono celebrati d’Etruria” and “Parmigiano” were celebrated come migliori formaggi d’Italia. as the best cheeses in Italy. L’inizio The beginning Der Ursprung La Cooperativa Agricola Il Forteto The Cooperativa Agricola The Forteto Genossenschaft IL FORTETO seit 1977, dal 1977, cominciò a lavorare since 1977, began working begann mit 40 Schafen und drei Kühe zu con 40 pecore e 3 mucche. with 40 sheep and 3 cows . The first arbeiten. Die erste Käserei war ein Zimmer Il primo caseificio era una stanza cheese room was built from the old des alten Stalles unterhalb des Hauses, ricavata dalla vecchia stalla sotto casa, stable under the house, milk was die Milch wurde in Behältern vom il latte portato in bidoni dall’ovile, transported in barrels from the sheep Schafstall hergebracht, der Käse il cacio pigiato a mano. Si continuava fold and the cheese was pressed by von Hand gedrückt. So wurde die Tradition così la tradizione mugellana, il cacio hand so as to continue the “Mugellana” des hausgemachten Käses im Mugello fatto in casa. tradition of home-made “cacio”. weitergeführt. Da ieri a oggi From yesterday to today Von damals bis heute Nei primi anni i quantitativi lavorati During the first years the quantity In den ersten Jahren waren die erano limitati, poi, con la crescita produced was limited, then, with the bearbeiteten Mengen begrenzt, dann, mit dell’azienda e della professionalità, la development of the farm and zunehmenden Wachsen des Betriebes produzione del formaggio è diventata professionality, the production und der Professionalität ist die Käse- l’attività principale. Passo dopo passo of cheese has become our principal produktion zur Hauptaktivität geworden. la stanza del cacio si è ingrandita ed è activity. Step by step, the cheese room Ein schritt nach dem anderen das diventata un caseificio di 3500 mq. has grown and has become a dairy Käsezimmer hat sich vergrößert und ist Abbiamo cercato di non tradire il cacio of 3,500 sq. metres. The cheese room eine Käserei von 3.500 Quadratmetern fatto in casa. Il caseificio è stato has been developed and realized geworden. Die Käserei wurde unter dem concepito e realizzato per amplificare to amplify the tradition, to increase Konzept realisiert, die Tradition zu la tradizione, per ingigantire e rendere and to repeat the artiginale type of erweitern. um eine größere und ripetibile la produzione di tipo production too:- mainly in small details wiederholbare handwerkliche Produktion artigianale anche e soprattutto nelle such as the handbraiding of the zu ermöglichen, auch und vor allem in piccole cose. La treccia di mozzarella “mozzarella” the removal of the “ricotta” den kleinen Dingen. Der Mozzarella-Zopf è intrecciata a mano, la ricotta viene with small shovels; Pecorino is dyed wird von Hand “geflochten”, die Ricotta levata con la mestola, il cacio viene according to the old traditional uses wird mit der Kelle abgenommen, der Käse tinto secondo vecchi usi recuperati, with olive oil, ashes and tomato puree. wird von Hand bestrichen, gemäß alten, con olio d’oliva, cenere, passata di wiederaufgenommenen Gebräuchen mit pomodoro. Olivenöl, Asche und Tomatenpuree. L LAT E TE D : I E T N A I L G I I 100% A R TOSCANO O DAL LATTE DELLA TOSCANA FROM THE MILK OF TUSCANY AUS MILCH DER TOSKANA PRODOTTI DELLA FILIERA PRODUCTS OF THE TUSCAN PRODUKTE DER TOSKANISCHEN OVINA TOSCANA “FILIERA OVINA” SCHAFSMILCH“FILIERA“ La Regione Toscana ha promosso The Region of Tuscany has supported Die toskanische Region hat eine un accordo di filiera per il rilancio and promoted an agreement for the „Filiera“-Vereinbarung fuer dell’allevamento ovino e della guidelines of Filiera regarding the die Förderung der Schafzucht und produzione casearia in Toscana, revival of the breeding and raising of der Käseproduktion in der Toskana con l’intento di valorizzare sheep as well as the cheese production ins Leben gerufen, mit dem Ziel ed assicurare la continuità produttiva in Tuscany. The goal is to enhance and der Aufwertung und zur Fortsetzung di questo settore. La Cooperativa ensure continuity in the production of der Produktion in diesem Bereich. Agricola Il Forteto che per scelta this sector. Il Forteto Co-op has always Die landwirtschaftliche Genossenschaft ha sempre lavorato prevalentemente chosen to work principally with sheep il Forteto, welche seit jeher hauptsächlich latte ovino proveniente dalla Toscana milk from Tuscany and now it fully toskanische Schafsmilch verarbeitet, ha aderito all’accordo di filiera. complies with the Filiera Agreement. nimmt an dieser Vereinbarung teil. Latte di pecora Sheep milk Schafsmilch Latte di mucca Cow milk Kuhmilch Lavorazione stagionale - solo su ordinazione Seasonal production - only upon order Saisonabhängiges Produkt - Nur auf Bestellung Lavorazione manuale Handmade Handarbeit Consorzio Tutela del Pecorino Toscano DOP The Corporation for the protection of “Pecorino Toscano DOP” Konsortium für den Schutz “des Pecorino Toscano DOP” Denominazione di origine protetta Protected denomination of origin Geschützte Ursprungsbezeichnung Standard globale per la sicurezza degli alimenti Global standard for food safety Globaler Standard für Lebensmittelsicherheit Abbinamento Suggestion to eat In Kombination mit TRE LINEE DI PRODOTTI THREE LINES OF PRODUCTS DREI PRODUKTLINIEN Formaggi di latte di pecora Cheese made from sheep’s milk Käse aus Schafmilch
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